OLD-FASHIONED COCONUT CUSTARD PIE|
1 1/2 c. sugar
1/2 tsp. salt
1/2 c. butter or margarine,
1/4 c. all-purpose flour
1/2 c. milk
1 1/2 c. flaked coconut,
1 unbaked 9-inch pastry shell
Combine sugar, eggs and salt in a medium mixing bowl;
beat until light and lemon colored. Combine butter and flour,
stirring until well blended. Add flour mixture to egg mixture;
beat well. Gradually add milk, beating until smooth and
creamy. Fold in 1 cup coconut.
Pour mixture into unbaked pastry shell. Sprinkle
remaining 1/2 cup coconut over top. Bake at 325 degrees for 1 hour
and 10 minutes or until a knife inserted in center comes out
clean. Cool slightly before serving. Yields one 9-inch pie.
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